Recipe: Flour Free Rye Bread

Bread is such an easy meal. All you gotta do it cut it into slices and throw on some toppings. So. Easy. And I absolutely love bread. But I am not a big fan of flour and gluten. Or more specifically my stomach is not a big fan. So instead I make these small rye bread and enjoy them with hummus, pesto or any other sauce topped with fresh veggies. Yum!

You will need:
500g nuts and seeds 
  I used:
  100g sesame seeds
  100g flax seeds
  100g sunflower seeds
  100g roughly chopped almonds
  50g chia seeds
  50g rinsed quinoa
30g HUSK
5 dl water
½ dl coconut oil
A pinch of salt

To do: 
In a bowl, mix 4 dl water and the HUSK in a bowl and allow the mixture sit for 5 minutes. Then add the rest of the ingredients to the bowl (including the last dl of water) and mix together. Place the mixture in small forms lined with baking paper and place them in the oven at 160 degrees Celsius for about 60 minutes. 

Ready to enjoy!